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Dubai Chocolate Balls Recipe

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★★★★★

4.7 from 91 reviews

Indulge in the luxurious flavors of Dubai with these decadent Chocolate Balls, featuring crispy kataifi pastry, creamy pistachio butter, white and dark chocolates, and a delightful crunch from chopped pistachios. A perfect treat for special occasions or a sophisticated dessert.

Ingredients

Scale

Kataifi Preparation

  • 7 ounces Kataifi pastry
  • ⅓ cup Unsalted butter

Filling

  • 5.3 ounces White chocolate
  • 5.3 ounces Natural pistachio butter
  • 1 pinch Sea salt
  • 1.5 teaspoons Neutral vegetable oil (optional)

Coating and Decoration

  • 14.1 ounces Dark chocolate (55-65% cocoa), melted and tempered
  • 3 tablespoons Chopped pistachios, toasted

Instructions

  1. Prepare Kataifi Pastry: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with melted unsalted butter to ensure crispiness and flavor.
  2. Bake Kataifi: Spread the buttered kataifi in an even layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Remove from the oven and let it cool completely to maintain crisp texture.
  3. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each until smooth and fully melted.
  4. Make Pistachio Filling: Add the natural pistachio butter and a pinch of sea salt to the melted white chocolate, stirring until creamy and well combined. Drizzle in neutral vegetable oil if needed to achieve a smooth consistency.
  5. Combine Kataifi and Filling: Finely chop the cooled baked kataifi and fold it into the pistachio and white chocolate mixture, ensuring an even distribution throughout.
  6. Shape the Balls: Form the mixture into walnut-sized balls using your hands or a small scoop. Place the balls on a tray and refrigerate for at least 30 minutes to set firmly.
  7. Melt Dark Chocolate: Melt the dark chocolate to a smooth, tempered consistency, suitable for dipping the chilled balls.
  8. Coat the Balls: Dip each chilled ball fully into the melted dark chocolate, allowing any excess to drip off. Immediately sprinkle with toasted chopped pistachios for an attractive finish.
  9. Set the Chocolate: Allow the coated balls to set at room temperature for about 15 minutes until the chocolate hardens. Store the finished chocolate balls in an airtight container to maintain freshness.

Notes

  • Use unsalted butter to better control the overall saltiness of the chocolate balls.
  • To toast pistachios, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
  • If the dark chocolate is too thick for dipping, add a small amount of vegetable oil to thin it out slightly.
  • Store chocolate balls in a cool, dry place or refrigerate for longer shelf life.
  • Ensure the kataifi pastry is fully cooled before mixing to prevent melting the filling.

Keywords: Dubai chocolate balls, kataifi dessert, pistachio chocolate balls, Middle Eastern sweets, white and dark chocolate dessert

Find it online: https://tastewithamy.com/dubai-chocolate-balls-recipe/